Country of origin Belgium

Taste & Flavour

Sourdough in the world

Mixture

Since 2018

Looking at the passion of colleagues and friends, I've decided to start baking sourdough and the results are great in pizza

Characteristics

Fermentation is relatively slow, but flavour is amazing, very lactic and fruity. Really low in acidity

Viscocity

Taste & flavour

Recipe

Starting ingredients

20% Vitus

30% Water

50% Organic spelt flour from moulin d'hollange

Feeding ingredients

20% Mon levain

30% Water

50% Organic spelt flour from moulin d'hollange

1

I'm refreshing my sourdough every weekend, working with Mon levain and adding spelt flour. I let it ferment at room temperature. If I bake, I'll refresh it 3 times before using it. If not, I'm giving 4 hours fermentation and then put it back in the fridge

20% Mon levain30% Water50% Organic spelt flour from moulin d'hollange

Working method

1

Started from Vitus #101 in the library, I'm refreshing it with an organic spelt flour from Moulin d'Hollange